Gado-gado (serves 4)
by Yuri Robbers
(Leiderdorp, the Netherlands)
Gado-gado is a traditional Indonesian dish containing fresh vegetables (some of them raw), egg,
sometimes tempeh and a spicy peanut sauce. Healthy, delicious and easy to make! It is traditionally
served with rice or lontong, but also goes very well with quinoa!
Gado-Gado
8 oz French beans, cut into small pieces
4 oz cabbage or spring greens, shredded
4 medium carrots, peeled and sliced thinly
4 oz cauliflower
4 oz beansprouts, washed and blanched
4 eggs, hard boiled
1/2 cucumber (sliced)
4 lettuce leaves
2 handfuls of prawn crackers
4 oz tempeh, stir-fried (optional)
some watercress (optional)
4tbsp crispy fried minced onions (optional, garnish)
1. Cook the beans, cabbage, carrots and cauliflower, but make sure they're still crispy. Mix them, and mix in the beansprouts and - if you're using it - the tempeh.
2. Put rice or lontong on 4 plates, then divide the vegetables over the plates. Add the cucumber, lettuceand - if you're using it - watercress. Nicely arrange the halved or quartered eggs.
3. Break the prawn crackers in pieces and sprinkle over the vegetables, then scoop a generous serving of peanut sauce (see below) over the mixture. Garnish with some crispy fried onions.
Peanut Sauce
1/4 cup peanut oil
8oz raw peanuts
2 cloves garlic, chopped
small piece of ginger root, finely minced
4 shallots, chopped
1 tsp ground coriander
1/2 tsp ground cumin
1/2 tsp cayenne pepper
(or replace the coriander, cumin and pepper by 2 tsp chili powder)
1/2 tsp brown sugar
1 tbsp dark soy sauce (sweet, if available)
2 cups milk
1 tbsp tamarind water (if unavailable use juice of a lemon)
A thin slice of shrimp paste (optional)
Salt to taste
1. Stir-fry the peanuts for about 5 minutes in the oil, then drain them in a colander, and leave to cool.
Grind the nuts into a fine powder, using a food processor, or pestle and mortar.
2. Crush the garlic, ginger, shallots and - if you're using it - shrimp paste in a mortar with a little salt,
and fry the mixture in one tablespoon of the oil you used for the peanuts for 1 minute.
3. Add the coriander, cumin, cayenne pepper, sugar, soy sauce and half of the milk. Bring to the boil, then add the crushed peanuts.
Simmer, stirring occasionally, until the sauce becomes thick; this should take about 5 minutes.
4. Slowly add the rest of the milk while you keep stirring, about 2 minutes. Add the tamarind water (or lemon juice) and taste.
Add more cayenne pepper or salt if desired. Add more milk or some water if the sauce becomes too thick. Remember to keep stirring until you turn off the heat!
This peanut sauce can be used for other Indonesian dishes as well: it is traditionally used with most types of Satay, for example.
Follow us on Facebook
You can now keep us with us on Facebook, as well as through a host of other feeds!
Click on the feed you'd like to use to receive updates and enjoy Natural-Health-Guide.com easily and conveniently.
Recipes
Natural-Health-Guide.com is packed with healthy delicious recipes that can be prepared easily and inexpensively
You'll be glad you tried some of these mouth-watering dishes and your body will thank you too.
